Half a head of cauliflower
Half a brick of firm tofu
Powdered beef stock, to taste
Pepper

About Cauliflower:

If you're used to eating steamed cauliflower as a side vegetable, this will not be the same. Cauliflower retains more of its cabbagey flavour in soup.

Don't work with cauliflower unless you like cleaning up.
Cut off the part you're going to use, in one piece, and store the rest. Remove the leaves.
Soak what you have cut in cold, salted water for 30 minutes, then rinse it out. This removes insects.
Cube it as best you can. There will be crumbling, but it all ends up in the same place anywho.

... And the Soup?

Bring your water and stock to a boil.
Add cauliflower.
Dice and add tofu.
Add pepper and anything else you think would go well. Dill, maybe?
Simmer until the cauliflower is easily pierced.

That's it. There's something about tofu and cauliflower that meshes well in beef stock. That is, if you like cauliflower.
Back to Cooking

Username (or number or email):

Password:

Show these comments on your site

Elftown - Wiki, forums, community and friendship. Sister-site to Elfwood